I’ve heard a lot about the benefits of Quinoa and have wanted to try it for awhile. This Quinoa Bread is one of the breads that was listed for the HBinFive September 15th Bread Braid, but I didn’t have any Quinoa at the time so I postponed making it. The other HBinFive Bakers raved about this bread so I got some Quinoa grains and set out to see for myself what all the fuss was about.
If you’re not familiar with the benefits of Quinoa, here’s a little background info:
“Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.” http://en.wikipedia.org/wiki/Quinoa
Quinoa has a light, fluffy texture when cooked, and a mild, slightly nutty flavor. It looks and smells like sesame seeds to me. I love sesame seeds so I thought if it tastes as good as it smells, then we would have a winner.
I halved the recipe so I used a mixture of 1 1/2 cups of white whole wheat, 1 3/4 cups of all-purpose flour and 1/2 cup of uncooked quinoa grains along with some yeast, vital wheat gluten, kosher salt, and water for the dough. Since it’s a multigrain bread, I thought it would bake well in my clay bread pot. It turned out to be a beautiful golden-brown color and the crust is delicious!
I was not disappointed. This Quinoa Bread does taste as good as it smells and it’s good for you. Can’t beat that!
Be sure to check out BigBlackDog to see all of the breads in the October 1st Bread Braid roundup.
About the HBinFive Baking Group
The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in the Healthy Bread in Five Minutes book. For more information on the HBinFive baking group, check out BigBlackDog.
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
Latest posts by Cathy (see all)
- Red Fife Wheat Flavoured Bread and the Trappist Monk - August 26, 2015
- Sprouted Wheat Bread Review — Columbia County Bread and Granola - August 23, 2015
- Of Sourdough and Ancient Grains and a Featured Baker - August 20, 2015